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Looking For The Right Cut
While most guides recommend packer’s cuts, most supermarkets only sell brisket flats which can be smoked easily with little waste.
Making The Rub
Combine the following seasonings in a bowl:
- 1 1⁄2 tablespoons kosher salt
- 1 1⁄2 tablespoons dark brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons mustard powder
- 1 1⁄2 teaspoons black pepper
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried thyme
- 1 quart apple cider
- 2 handfuls of hickory wood chunks
- Trim super fatty areas of the brisket.
- Give generous amount of rub over the brisket.
- Wrap tightly in plastic and store in the fridge overnight.
- Soak a bowl full of chunks of hickory in water.
- Take out the meat from the fridge, remove its plastic wrap and let it warm down to room temperature.
- Get the smoker going, up to 225 degrees.
- Add chucks of soaked hickory to the wood pan.
- Line the drip tray with foil and fill half-full with apple cider.
- Load the brisket flat fat-side-up and as far away to the flame as possible.
- Smoke for about four hours.
- Spray apple cider to the brisket about every hour.
- After three hours, check the internal temperature of the brisket about every 10 minutes until it reaches 190 degrees, then the brisket is done.
- Wrap the brisket in foil and let it rest for at least half an hour before serving.